Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Trim the ends of the eggplants, then cut them into large chunks about 2 inches long.
Add water to a pot with a steamer basket and bring to a boil. Add the eggplant, cover, and steam for 3-5 minutes depending on your preferred texture.
Remove the steamed eggplant from the pot and let it cool in a colander.
While the eggplant cools, finely chop the garlic, thinly slice the green onions, and finely chop the red chili.
In a bowl, combine soy sauce, sugar, Korean chili pepper flakes, fish sauce, toasted sesame oil, and black pepper. Mix well to create the sauce.
Add the prepared garlic, green onions, and red chili to the sauce and stir.
Once the eggplant is cool enough to handle, tear it into bite-sized pieces by hand and place in a large mixing bowl.
Pour the sauce over the eggplant and gently toss everything together by hand.
Sprinkle with toasted sesame seeds, give it a final mix, and serve.
